These vegan chocolate orange cupcakes are easy, cute and perfect for parties! A light and fluffy chocolate sponge topped with creamy chocolate orange frosting.
Does anyone else remember Terry’s Chocolate Orange? Because I sure do. Yummm I used to love those.
I’m not sure if it’s just a UK thing but just in case you don’t know, Terry’s Chocolate Orange is a block of milk chocolate with orange flavouring.
And it is literally shaped like an orange. It even breaks into segments!
They are particularly popular around Christmas time but I happened to come across some in the supermarket the other day.
Of course, they aren’t vegan-friendly as they contain milk, but it inspired me to make these chocolate orange cupcakes instead.
I’ve finally mastered my fluffy eggless chocolate cupcake recipe and it tastes absolutely divine paired with the rich and creamy chocolate orange frosting. Yum.
I just know you’re going to love these!
Eggless Chocolate Orange Cupcakes With Buttercream Frosting
At first, I wasn’t really sure how I was going to incorporate the orange element into my chocolate cupcakes.
I thought about adding orange zest to the batter, adding orange juice to the frosting or making little fondant orange shapes to add on top of the frosting as decorations.
I even considered making the buttercream frosting completely orange flavoured. But I decided I’d keep that aside for now and bake some totally orange cupcakes another time.
Instead, I simply added some orange extract both to the batter and to the buttercream frosting. It worked perfectly and gave me the exact flavour I was hoping for.
And that makes this recipe a lot easier for beginners too.
I also added some chunks of orange zest on top of the cupcakes but this was mostly just for decorative purposes, to be honest. The cupcakes taste fabulous either way!
How To Make Chocolate Orange Cupcakes
First things first- time to preheat your oven. Turn your oven onto 180°C (350°F).
At this point, you’ll also want to line a 12 hole cupcake pan with paper cupcake liners. Once you’ve done that, you can set the pan to one side for now.
Before we mix any of the cake ingredients together, we need to prepare our vegan buttermilk.
To do this, mix together 140ml of plant-based milk and 1 teaspoon of apple cider vinegar using a fork. Leave it to stand at room temperature for around 5 minutes, stir it again gently and you’ll find that it has become a bit thicker and creamier. Set your buttermilk aside until the recipe calls for it.
*I used soy milk but you can use any type of plant-based milk such as oat, almond or rice milk.
And if you don’t have apple cider vinegar to hand, you can use lemon juice, lime juice or white vinegar instead. Any of these acids will work fine to react with the plant-based milk and turn it into buttermilk.
In a large bowl, mix together 100g of self-raising flour (3/4 cup), 1/4 teaspoon of baking soda, 2 tablespoons of cocoa powder and 100g of caster sugar (1/2 cup).
Add the vegan buttermilk into the bowl along with 1 teaspoon of orange extract and 3 tablespoons of vegetable oil. Fold everything in gently to make a smooth and creamy chocolate cake batter.
Divide the cake batter equally between your cupcake cases and bake for 15 minutes. Check they’re done by inserting a toothpick through the centre.
Want more vegan cupcakes? Try these flavours:
Let the cupcakes cool in the pan for around 5 minutes then transfer them onto a wire rack to allow them to cool completely.
Once the cupcakes are totally cold, you can begin to prepare your chocolate orange frosting.
Place 600g of powdered sugar (5 cups) and 120g of vegan butter (1/2 cup) into a bowl. Mix it together gently with a wooden spoon, then whisk until fluffy and creamy. You can add a splash of plant-based milk or more powdered sugar, depending on your desired consistency.
Add in your orange extract and mix it into the frosting.
Using a piping bag, pipe the frosting onto each cupcake. Sprinkle over some orange zest (if desired) for decoration.
In an airtight container at room temperature. They can also be stored in the fridge if you prefer but this will make the cupcakes taste a bit more dense.
They’ll last around 4 days if stored at room temperature in an appropriate container.
I hope you love these cupcakes as much as I do! If you make them, please let me know what you think by leaving a comment or rating below.
Light and fluffy chocolate cupcakes with a touch of zesty orange.
- 140 ml Soy milk (½ cup + 1 tablespoon)
- 1 Teaspoon Apple cider vinegar (or white vinegar)
- 100 g Self-raising flour (¾ cup)
- ¼ Teaspoon Baking soda
- 2 Tablespoons Unsweetened cocoa powder
- 100 g Caster sugar (½ cup)
- 3 Tablespoons Vegetable oil
- 1 Teaspoon Orange extract (sub for vanilla extract)
- 600 g Icing/powdered sugar (5 cups)
- 2 Tablespoons Unsweetened cocoa powder
- 120 g Vegan butter (½ cup)
- 1-2 Tablespoons Plant-based milk
- 1 Teaspoon Orange extract
- Few Tablespoons Orange zest (to top, optional)
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line a 12 hole cupcake pan with cupcake cases.
Prepare your vegan buttermilk by mixing together the plant-based milk and apple cider vinegar using a fork. Set aside for 5 minutes and allow it to thicken a little.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
Add in the buttermilk along with the vegetable oil and orange extract. Fold until you get a smooth and creamy cake batter.
Divide the batter between the cupcake cases and bake for 15 minutes. Check that they are cooked all the way through by inserting a toothpick through the centre of one.
Allow the cupcakes to cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
Add the powdered sugar, cocoa powder and vegan butter into a large bowl and mix well with a wooden spoon. If it's too stiff, add 1-2 tablespoons of the plant-based milk and if it's too runny, add more powdered sugar.
Add the orange extract and whisk it in (I used an electric hand mixer) until your buttercream is smooth and fluffy.
Pipe or spoon the buttercream onto the cold cupcakes and top with orange zest if desired.
- Store the cupcakes in an airtight container in a cool, dry place for up to 4 days.